Boil a large pot of salted water, add pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until golden brown.

Add diced tomatoes to the skillet with garlic, season with salt and pepper, and simmer for about 5 minutes.

Reduce heat to low, pour in heavy cream, and stir until combined. Cook for 3-4 minutes to thicken.

Add the drained pasta to the skillet and toss to coat in the sauce. Add a splash of pasta water if needed.

Serve immediately, garnished with fresh basil and optional grated Parmesan.